From mid summer on I am well supplied with purple cabbage. PURPLE. So far I resisted calling purple cabbage red. I gave in with the red onions even though they are purple too. Whoever named them must have been colour blind.  

I still have two purple cabbages from summer. It’s a remarkably hardy vegetable. I would only use a few slices in a mixed salad without pre treating it. On its own soaking it in ice water for 10 minutes is the best way to tame it without destroying its crispiness. If freshly cracked walnuts are not handy, omit them. Shelled walnuts from the store are seldom fresh. Cracking a few walnuts is not a huge chore though. There are many types of walnut crackers, some are better than others, but for the amount needed here all you really need is a woodblock and a hammer.  

Purple Cabbage Salad

1 wedge of a purple cabbage
1/4 of a small red onion
salt to taste
10-15 freshly cracked walnuts
1/2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil

  • Slice a small wedge of purple cabbage extremely thin. You need much less than you think.
  • Slice part of a red onion into very thin rings. Almost transparent.
  • Place the cabbage and the onion ring in a bowl of ice water for ten minutes.
  • Drain well and transfer to a serving bowl.
  • Sprinkle with salt and with clean hands give it a toss.
  • Top with the freshly cracked walnuts
  • Drizzle red wine vinegar and olive oil on top and serve it immediately.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!